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A randomized clinical trial of Greek High Phenolic Early Harvest Extra Virgin Olive Oil in Mild Cognitive Impairment”

In particular, the long-term diet rich in early harvest extra virgin olive oil rich in phenols and especially oleocanthal, protects against Alzheimer’s disease, as the results of this study showed and represents a shield against Alzheimer’s disease and Mild Cognitive Impairment.

In the context of this work, scientists from the Department of Neurology of the Aristotle University of Thessaloniki (AUTH) and the Greek Association of Alzheimer’s Disease and Related Disorders (GAADRD – Alzheimer Hellas) investigated for the first time the effect of high-yield phenols of early harvest extra virgin olive oil on moderate phenol content of extra virgin olive oil – and the Mediterranean Diet as a natural remedy for amnesic type mild mental disorder (Mild Cognitive Impairment – aMCI). In addition, genetic predisposition (APOE e4) for Alzheimer’s disease was examined and extensive neuropsychological assessments were performed at baseline and after 12 months.

Amnesic Mild Cognitive Impairment is usually a precursor to Alzheimer’s disease and is characterized by memory loss and inability to perform complex daily activities. While there is no cure for Mild Cognitive Impairment and Alzheimer’s disease (other than symptomatic treatment for Alzheimer’s disease), the global effort against mental disorders focuses on the early detection and management of Alzheimer’s disease in the amnesic stage of Mild Cognitive Impairment.

A long-term intervention with a Mediterranean diet rich in extra virgin olive oil (50 ml daily) in 285 study participants, with a high vascular risk, resulted in better mental function compared to the controlled diet group.

The study showed that long-term intervention with high-concentration of phenols in early- harvest extra virgin olive oil or moderate concentration of phenols extra virgin olive oil was associated with a significant improvement in cognitive function compared to the Mediterranean diet, independent of the presence of APOE ε4.

In the second evaluation after 12 months of follow-up, the study revealed better performance in the treatment group compared to the control group.

To date, there is no other study that has examined in such detail the effects of extra virgin olive oil on the elderly with Mild Cognitive Impairment as an effective solution for cognitive impairment” said Mrs Magda Tsolaki, Professor at the Aristotle University of Thessaloniki.

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